Traditional Vegan Jamaican Carrot Juice

Ingredients

• 907 g (2 lb)organic carrots, peeled and chopped
• 113 g (4 oz)ginger root, peeled and chopped
• 1.42 litres (6 cups)filtered water
• 1 can, 198 g (7 oz)dairy-free sweetened condensed milk
• 240 ml (1 cup)full-fat coconut cream or milk
• 180 ml (¾ cup)pure maple syrup
• 5 ml (1 tsp)whole cloves
• 5 ml (1 tsp)vanilla extract
• 15 ml (1 tbsp)ground cinnamon
• 5 ml (1 tsp)ground nutmeg
• 1.25 ml (¼ tsp)ground allspice
• Optional, to tasterum

Instructions

1. 1

   Boil the carrots

   Put the chopped carrots and whole cloves in a large pot and add enough water to cover them. Bring to the boil and cook for 10–15 minutes, or until the carrots are tender. Take the pot off the heat, drain the carrots, discard the cloves and leave the carrots to cool completely.

2. 2

   Blend the ingredients

   Add all the ingredients, including the cooled carrots, to a high-powered blender. Blend on medium-high for about 30–45 seconds; avoid over-blending, and adjust the sweetness to taste.

3. 3

   Strain the juice

   Slowly strain the blended mixture into a pitcher through a cheesecloth or strainer, squeezing the pulp to extract the juice. If needed, repeat the process, pouring some juice over the pulp to extract more.

4. 4

   Stir and serve

   Stir the juice and add rum if using. Serve and enjoy.

What is Jamaican carrot juice?

Jamaican carrot juice is a creamy, sweetened drink made from carrots, often blended with spices and rich ingredients. This version uses ginger, cinnamon, nutmeg and allspice for warmth, with coconut and dairy-free condensed milk for a smooth finish.

Here, the carrots are boiled until tender before blending. That softens them enough to make a drinkable mixture, which is strained for a smoother texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 311 calories, 3g protein, 46g carbs, 14g fat.

The carrots and maple syrup supply much of the carbohydrate, while coconut cream or milk contributes most of the fat. The recipe provides only a small amount of protein, mainly from the ingredients in the blended drink. Pair a glass with a protein-rich savoury dish, such as beans or tofu, for a more balanced meal.

Cooking the carrots

Tender carrots: cook them until they are easily pierced, using the 10–15-minute range as a guide. Drain them and let them cool completely before blending.

Whole cloves: boil these with the carrots to infuse the cooking liquid and vegetables, then discard them after draining. This keeps the clove flavour subtle and avoids blending the whole spices into the drink.

Building the flavour

Fresh ginger: peel and chop it before adding it to the blender. Its lively heat balances the sweetness of the condensed milk and maple syrup.

Ground spices: cinnamon, nutmeg and allspice add the drink’s warm, aromatic character. Measure them carefully, as their flavours can become prominent in a blended drink.

Getting a smooth texture

Short blend: blend on medium-high for about 30–45 seconds, stopping once the mixture is combined. Over-blending can make it harder to strain smoothly.

Patient straining: pass the mixture through a cheesecloth or strainer into a pitcher, pressing or squeezing the pulp to release the juice. If the pulp still feels wet, pour some of the strained liquid over it and strain again.

Adjusting the sweetness

Taste after blending: the sweetened condensed milk and maple syrup both contribute sweetness, so check the balance before serving. Add more sweetness only if you want it sweeter.

Coconut choice: coconut cream gives a richer result, while coconut milk makes the drink less thick. Both work with the warm spices.

Serving the juice

Chilled serving: refrigerate the finished juice before serving for a cool, refreshing drink. Stir it before pouring, as the mixture may settle.

With a meal: serve it alongside savoury food, such as patties or a spiced rice dish, to balance its creamy sweetness. Add rum at the end if using.

Recipe notes & tips

• Cut the carrots into similar-sized pieces so they cook evenly.
• Cool the cooked carrots fully before blending.
• Blend only until the mixture is combined, about 30–45 seconds.
• Use a fine strainer or cheesecloth for a smoother drink.
• Squeeze the carrot pulp gently to get more liquid into the pitcher.
• Taste the juice before adding any extra sweetener.

Variations

• Coconut milk: use full-fat coconut milk instead of coconut cream for a less thick texture.
• More ginger: increase the ginger slightly for a sharper, warmer flavour.
• Rum finish: stir in rum just before serving for the optional version.
• Less sweet: reduce the maple syrup and taste the mixture before adding more.
• Extra spice: add a little more cinnamon if you want a stronger cinnamon note.

Common mistakes to avoid

• Undercooked carrots: they are harder to blend smoothly; cook until tender.
• Blending while hot: the recipe calls for cooled carrots; let them cool completely first.
• Over-blending: this can make straining difficult; stop after 30–45 seconds.
• Skipping the straining: the drink will retain more pulp; strain through cheesecloth or a fine strainer.
• Discarding pulp too soon: it may still hold juice; squeeze it and strain again if needed.
• Adding rum too early: stir it in after straining, just before serving.

How to store

Store the juice in a covered pitcher in the fridge and use within 3 days. Stir before serving, and do not reheat; serve chilled or over ice.

Frequently asked questions